Elephant Foot Yam Curry (pendalam Koora)

Ingredients :

Yam (pendalam )  –1/4 kg  cut into 1  inch pieces
Onion s – 2 chopped
Green chillis – 4 chopped
Oil – 3 tsp
Tomato – 2 chopped fine
Coriander powder  - 1 tsp
Garam masala powder – ½ tsp
Lime juice – 1 tsp
Salt – to test
Chili powder  - ¾  tsp
Turmeric powder – ¼
Jeera powder – ½ tsp
Garlic – 3 flakes
Water  - ½ small cup

Preparation Method :

1)      heat oil in a cooker.add onions and fry lightlt.

2)      Add chopped tomatoes  fry lightly.

3)      Add  chopped Yam,  chili powder, turmeric powder, jeera powder, coriander powder  and garlic.

4)      Stir well and fry for a minute.

5)      Add ½ cup water and salt and cook for 3 minutes.

6)      Close the cooker and cook till done.

7)      Add garam masala powder and limejuice.

8)       Stir   well and serve hot.

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Knol Khol Palya

Ingredients :

4 tender knol khol cubed small.
A little oil to fry
2 tsp jeera seeds,
7 pepper corns
2 tsp - garlic,
1 cup grated coconut.

preparation Method :

1) heat oil a pan.(kadai ).

2) fry jeera. peppercorns, garlic,and knol khol pour 1/3 cup water
salt and cook when cooked.

3) add grated coconut and grind a little thick.

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Small Fish Fry (chinna chepalu vepudu)

Ingredients :

Kozhuva  - 200 gms
Ginger/garlic paste - 2 tsp
Lime juice - 1 nos
Salt to taste
Chilly powder - 1 tsp
Whole black pepper - 10 nos
Turmeric powder - 1 tsp
Rice flour - 1/2 tsp
Curry leaves few
Oil to fry the fish
Salad to serve with the fish

 preparation Method :

1) Clean and wash the fish. Squeeze out all the water.

2) Grind chilly powder, whole back pepper, turmeric powder and rice flour to a fine paste.

3) Add ginger garlic paste and salt to taste.

4) Marinate the fish with the paste. Add lime juice.

5) Keep it for 15 minutes.

6) Heat the oil in a kadai and fry the fish on slow flame, till crisp.

7) When the fish is almost done, add curry leaves into the oil.

8) Fry it for a minute. Remove the fish and curry leaves from the oil.

9) Serve hot with salads.

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Potato Radish Leaves Curry

Ingredients :

Radish leaves  - 1 cup washed and chopped.
Oil  - 3 tsp
Onion s  - 2 chopped
Garlic – 5 flakes
Jeera powder – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Salt to taste
Potatos - 1 /4 kg skinned and cubed small
Water – 1 cup

Preparation Method :

1)  Heat  oil in a kadai .add onions and fry.

2)  Add garlic, jeera, powder chilli powder turmeric powder and fry.

3)  Add potatoes and fry .then add salt and water.

4)  Add radish leaves.

5)  Cook on slow flame till done.

6)  Serve Hot.

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Kanda Curry (Suran/Yam Curry)

Ingredients : 

Kanda  chopped- 1 cups
Tomatoes -4
Onions – 2
Red chili powder- 2 tsp
Green pea- ½ cup
Garlic and garlic paste- 1/2 tsp
Salt- to taste
Oil- 5 tsp
Turmeric powder  - 1/4 tsp
Mustard seeds- 1 tsp
Red dry chilies (broken) - 3
Black gram - 1 tea spoon
Sesam  powder - 1 tea spoon
Curry leaves- 10
Coriander leaves - 1/4 cup
water - 1/2 cup

Preparation Method :

1) Boil the chopped Kanda  pieces separately in a pressure cooker.

2) Heat oil in a kadai.

3) Add Mustard seeds, Chenna dal, Black gram, Red dry chillies, Sesam powder, Curry leaves and Turmeric powder  and fry  lightly.

4) Add chopped onions, Fry golden red.

5) Add the tomatoes paste and pieces and boil till raw flavor left them.

6) Add boiled Kanda  pieces and fry, boil by closing the lid.

7) Finally Add ginger garlic paste, red chili powder and salt and water and boil by closing it with lid.

8) Kanda  curry is ready to taste, take this into serving bowl and garnish with curry leaves and coriander leaves.

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Carrot Beans Curry

Ingredients :

Carrot -  100 g
Beans - 100 g
Raw Banana - 1
Yam  - 25 g
Drumstick - 2
Coconut  - 1/2 cup
Oil - 200 ml
cumin - 1 tsp
Green chilly - 4
Curd - 50ml
Salt to taste
Turmeric powder - 1/4 tsp
Curry leaves - 1 sprig

Preparation Method :

1. Cut carrot, beans, banana, yam and drumsticks into batons.

2. Boil the vegetables with turmeric powder with just enough water.

3. Make a paste of grated coconut, cumin, green chili, into a smooth paste.

4. Add this into the vegetables & cook for 5 minutes. Add salt.

5. Heat oil; add curry leaves for the tempering.

6. Add beaten curd to the vegetable mixture after removing from fire & add
the tempering.

7. Serve Hot With Rice Or Roti.

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Bendakaya pulusu (Ladies finger curry)

Ingredients :

Bendi (ladies finger) - Cut In Pieces
1-cup onion pieces (big size),
5- green chilli small pieces,
1-lemon size tamarind and make juice with 1 cup of water.
hand full of curry and coriander leaves,
salt ,
2 sp -red chilly powder,
1 sp -turmeric powder,
3- cups of water.
2 sp oil.
2-tomatoes,

Preparation Method :

1. Take a pan and heat oil and add onion and greenchilly pieces and fry for 2 mins.

2.Add bendi pieces and tomato pieces and close the lid and saute for  5 mins .

3.Add red chilly powder and turmeric  and  stir add  3 cups water and cook for 5 mins.

4.Add tamarind juice and cook for 5 mins add salt and close the lid add curry leaves .

5.Garnish with coriander leaves .

6.Serve Hot with rice.

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Tomato green chilly pachadi

Ingredients :

Tomatoes-1/4  kg,
Green chilly—200 grms,
Oil for fry ,
Mustered seeds-1 sp,
Curry leaves-2 sp,
Salt,
Red chilly-2 .,cumin- 1 sp.
2-garlic cloves,
ginger-1 sp .

Preparation Method :

1.Fry tomatoes and green chillies in oil seperatly and kept a side.

2.Grind well in stone grinder i.e. in rolu.

3.Add  1 sp ginger and grind well .

4. Take another pan add 1 sp oil and crackle the mustered and add cumin ,grlic cloves,red chilly and curry leaves and add ground chutney and mix well with spoon.

5.Tasty chutney is ready taste with idly or rice.

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Colacasia Curry with Dry Prawns

   

  Ingredients :

       Colacasia: ¼ Kg

      Dry Prawns : 100 Gms

      Tamarind Guice : 2 Tb Spoons

      Ginger Garlic Paste: 1 Tb Spoon

      Salt: Tasty

      Chopped Onions: 1 Cup

      Green Chillies: 3 Nos

      Turmeric Powder: 1 T Spoon

      Sun Flower Oil : 1 Tb Spoon

      Coriander Leaves: 2 Bunches

      Curry Leaves: 2 Bunches

Preparation Method :

 1. Peel the Colacasia and cut in to pieces and keep aside.

 2. Clean thoroughly Dry Prawns.

 3. Keep kadai in the gas stove and pour the 1 tb spoon Oil in to Kadai.

  4. Fry the Dry Prawns 2 Min and keep aside.

  5.In the same Kadai with Oil add the Chopped Onions and fry them until it changes to Gold Colour.

  6.   Now add the green chillies and fry for 1 Min.

  7. Add ginger garlic paste and fry for 1 Min.

  8.  Add Colacasia pieces to the fried mixture said in the previous point and fry for 1 Min

  9. Add turmeric powder ¼ t spoon. Add 2 Tb Spoon Red Chilli Powder, Salt and close the lid and cook      for 5 Min

  10. Add fried Prawns which we have kept aside and pour tamarind juice and mix well.

  11.Now for curry juice you can add some water and cook for 5 Min on medium flame. Add Coriander and    curry leaves before taking out from the stove.

  *  Now the Colacasia curry with Dry Prawns is ready to serve.

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TOMATO PICKLE(Sundried)

Ingredients : 

2 kg tomatoes, wash, dry and slice
50 gms tamarind
1/2 tsp turmeric pwd
3 tbsps red chilli pwd (adjust)
1 tsp dry roasted methi pwd
1 tbsp mustard seeds, dry roast till they splutter, cool and make pwd
3 tbsps salt
For tempering/tadka/poppu:
10-12 peeled and crushed garlic cloves
10-12 fresh curry leaves
1 tsp mustard seeds
pinch of methi seeds/fenugreek seeds/menthulu
3 dry red chillis
5-6 tbsps oil

Preparation Method :

1 Slice each tomato into 6 pieces. Add salt and turmeric pwd, combine and place lid. Leave aside overnight.

2 Next morning, squeeze out entire liquid from each piece and spread the tomato pieces over a cloth and sun dry. Sun dry the pieces till they are completely dry with no trace of rawness. This usually takes 3-4 days of good sunshine. Every evening, remove the cloth containing the tomato pieces, place indoors and next day again place back the cloth containing the tomato pieces to sun dry.

3 Pour the liquid in a very wide (shallow) vessel. Add tamarind and allow to sun dry. This could take at least 4 days of good sunshine. The liquid will thicken. Every evening, remove the tomato liquid and place indoors, place back again the next day morning to sun dry.

4 Once the tomatoes and liquid are sun-dried, combine the dried tomatoes pieces with the sun dried liquid and leave overnight, covered.

5 Next morning, blend this to a slightly coarse paste. Add red chilli pwd, methi pwd, roasted mustard pwd and combine.

6 Heat oil in a vessel. It should not be too hot. Once hot, add mustard seeds and allow to splutter. Add the methi seeds, red chilies and fresh curry leaves and allow too saute for 15-20 secs on medium flame till the methi turns red. Do not burn it. Turn off flame and add the crushed garlic. Allow the seasoning to cool before combining with the tomato mixture.

7 Cool and store in an airtight bottle. Refrigerate.

* Serve With Hot Rice or With Tiffins.

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CHICKEN PICKLE

Ingredients :

1 kg chicken with bones, cut into bite sized pieces
1 1/2 tbsps ginger garlic paste
1 1/2 tbsps red chilli pwd
1/2 tsp turmeric pwd
juice of 3 lemons, heat for 3 mt and cool
1 1/2 – 2 tbsps salt (adjust)
4 tbsps oil
Dry roast and make a powder:
3 tbsps coriander seeds/dhaniyalu
1 tbsp cumin seeds/jeera
1 tbsp poppy seeds/khus-khus/ghasagasalu
1 1/2 tsps methi seeds/methulu/fenugreek seeds
6 cloves
2″ cinnamon stick
1 elaichi/cardamom
1 star anise

For tempering/poppu/tadka :

pinch of methi seeds
30 fresh curry leaves
3-4 dry red chillis
15 cloves garlic, slightly crushed
3/4 cup oil

Preparation Method :

1 Dry roast all the spices individually over low heat and cool. Once cool, combine all the dry roasted ingredients and grind to a fine pwd.

2 Heat 4 tbsps oil in a heavy bottomed vessel, add chicken, ginger garlic paste, red chilli pwd and salt and cook on high heat for 5 mts. Reduce heat to medium high and continue to cook till the oil separates and there is hardly any water content. This frying will take about 25 mts. This step is crucial to chicken pickle making. Keep stirring in between.

3 Heat 3/4 cup oil in another heavy bottomed vessel, add methi seeds, curry leaves, dry red chillis, crushed garlic and saute for a minute. Add the cooked chicken pieces along with any left over gravy and oil. Combine well. Add the ground spice pwd and combine well and cook on medium to high for 15-18 mts, stirring in between.

4 Add the cooled lemon juice and combine well and turn off heat. Cool and store in an airtight bottle and refrigerate.

* Serve Cool With Hot Rice.

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DUM ALOO BIRYANI

Ingredients :

3 potatoes, peeled, cube and saute in 1 1/2 tbsps of ghee for 8-10 mts till light brown
1 large onion, finely sliced
1 tbsp chopped coriander leaves
1 tbsp chopped pudina leaves
2 tbsps ghee
1 tbsp oil
1 cup thick curd/yogurt
4 green chillis, make a small slit in them
1/2 tbsp ginger garlic paste
1 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd/haldi
1/2 tbsp coriander pwd
salt as required
pinch of saffron soaked in 3 tbsps luke warm milk for 10 mts
Biryani Masala – dry roast for 2-3 mts and powder:
2 cloves
1/2″ cinnamon stick
2 elaichi/cardamom
1/4 star anise
1/4 tsp shah jeera
4 pepper corns
Ingredients to cook rice:
2 cups Basmati rice
3 cloves
3 cardamoms
1/2″ cinnamon stick
1 marathi mogga
1 bay leaf
5-6 mint leaves
1/2 tbsp oil
3/4 tbsp salt
water as required

Ingredients :

1 In a bowl, add green chillis, mint leaves, coriander leaves and ginger garlic paste, red chilli pwd, turmeric pwd, coriander pwd, biryani masala pwd and salt and combine well. Add the sauteed potato cubes and yogurt and combine. Marinate for 30 mts.

2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.

4 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add the marinated potato cubes along with the rest of the marinade and spread out in the vessel. Add a cup of water and cook till the potatoes are fork tender and the gravy thickens.

6 Next spread the rice over the potato layer, pour 1/2 tbsp of ghee all over the rice, spread the caramelized onions (keep aside a tbsp of caramelized onions for garnish) over the rice layer. Next sprinkle coriander leaves and pour the saffron milk over the rice.

7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 3 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.

8 Remove lid, combine gently, remove onto a serving bowl. Garnish with chopped coriander leaves and caramelized onions.

* serve hot with raita and curry of your choice.

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Mirch ka salan Preparation

Ingredients :

1 Large tomato(finely chopped)

6-8 Green chilli (thick and large)-Wash and slit the green chillies Remove the seeds & white pitch (Wear gloves for sensitive skin.).

For Dry Roasted and Ground Masala

2 Onions (finely chopped)
1/2 cup Sesame seeds (Til)

1/4 cup Groundnut (Pali-skins removed after roast)
1/2 cup Coconut powder

1 tbsp Cumin seeds (zeera)

1 tbsp Mustard seeds (rai)

2-3 Dried red chilli

1/2 tbsp  Red chili powder

1/2 Turmeric Powder

1 tbsp ginger & garlic paste

1/2 cup Tamarind Juice(Imli ka khata)

6-8 Curry leaves

Coriander leaves  fine chopped.

1/2 cup oil
salt to taste

Preparation Method :

1In a large non-stick saucepan/Khadhai  at medium heat, Add  sesame seeds, groundnut, coconut powder, cumin seeds, mustard seeds one by one separatly and fry without oil for 1 minute-or till slightly darker in color and then grind to a fine smooth paste keep aside.

2. Then Add onion without oil and fry till they are slightly golden in colour and grind to a smooth paste.

3. Heat the oil and fry the green chilli untill they turn white, keep aside.

4. Then in a large cooking bowl add oil at mediume heat, add 1 tbsp cuming seed, 1 tbsp mustard seeds,stir until the seeds crackle.

5. After few seconds add dried red chilli and curry leaves for few seconds immediately add tomato stir for 5 minute add ginger & garlic paste, stir for few seconds

6. Add red chili powder,turmeric powder, stir for few seconds.

7. Then add the paste & mix it well  and add tamarind juice  leave it for low heat till the thin layer of oil appears on the bottom surface.

8. Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

9. Now add salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and add the fried green chillies, coriander leaves cover the pan leave for 20-25 minutes untill the oil appears on the bottom surface & cook until the raw smell of onion/tomatoes/tamarind evaporates..

10. This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.

* Remove pan from heat and  serve dish with Naans,Paranthas,Biryani.

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MUSHROOM MASALA

Ingredients :

For spicy masala :

Dry red chilli:3
Coriander Seeds:1/3 tab
Black peppercorns:1tab
Cumin seeds;1/2 tab
Fennel seeds:1/2 tab
Poppy seeds:1 tab
Spilt rosted gram/Dalia:1 tab
Cardamom:2no
Mace:1/4ab
Star anise:1no
Nutmeg powder:1/8tab
Coconut :4tab
Pearl onians:6no
Ginger:1/2
Garlic:3cloves
Turmeric:1/4inch


FOR CURRY :

Mushroom:4cups
Tomato:1
Green Chili:3
Curry leaves:10
Bay leaf;1
Black stone flower:2
Coriander leaves:2tab
oil:3tab
salt to tast
water :1/2 Cup

Preparation Method :

1. In a small skillet, dry roast, Dry red chili, Coriander seeds, Black peppercorns, Cumin seeds, Fennel seeds, Poppy seeds and set aside it takes about 30 seconds for each one or until all spices release a nice aroma.

2.  In the same skillet combine cardamom, clove, cinnamon, mace, star anise, and nutmeg and dry roast until they release a nice aroma and set aside.
3. Finally dry roast the coconut to slightly brown color and set aside.

4. In a food processor or grinder combine all the roasted spices, split roasted gram, coconut, pearl onions, ginger, garlic and turmeric in to fine paste by adding 2 tablespoon of water and set aside.

5. In a medium skillet, heat oil and add bay leaf, curry leaves and black stone flower/kalpasi. When it starts leaving aroma, add mushroom, green chili and bell pepper and fry for 3 minutes.

6.  Then add ground masala tomato, salt and rest of water and let fry the masala for another 3 minutes and cover it and cook for another 5minutes or until mushroom are cooked well and gravy got thickened.

7. Garnish with chopped coriander leaves and switch off the flame.

* Enjoy with hot rice or chapathi.

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